Directions

Add olive oil to large skillet with garlic on medium high. Chop all vegetables add carrots first, cook 2 minutes, add rest of vegetables, fajita seasoning, black beans, cook until softened, pull off heat. Heat corn tortillas in a wet paper towl in the microwave or dry-fry them in a skillet or over gas flame, put 1/2 slice of pepper cheese on a corn tortilla and drop spoonful of mixture, roll up. Spread thin layer of enchilada sauce to bottom of 9x13 pan, place rolled enchiladas in sauce and top with rest of sauce and cheese. Bake at 350 for 25 minutes.